Ingredients
Lentils:
- 1 pound lentils, green dried
- 4 cups water
- 1 bay leaf
Marinated Lentil Salad Dressing:
- 1/4 cup olive oil
- 2 tbsp red wine vinegar (or apple cider vinegar)
- 1 tbsp lemon juice
- 1 tsp garlic minced, packed
- 1 tsp mustard stoneground
- 1/2 tsp salt
- 1/4 tsp pepper
Marinated Lentil Salad:
- 1/4 cup onion diced
- 2 cups lentils, green cooked
- 1 1/2 cups carrot shredded
- 1 cup celery diced
- 1/2 cup parsley Italian flat leaf; chopped fresh
- 1/4 cup green onions diced
Instructions
Lentils:
- In a large pot, sort through green lentils for any hard debris or rocks.
- Add 4 cups of water and 1 bay leaf and bring everything to a boil.
- Cover the pot slightly, leaving the lid ajar, and simmer gently for 25-30 minutes. Lentils are ready when the water is fully absorbed and lentils are tender to the bite.
Marinated Lentil Salad:
- In a bowl, combine all dressing ingredients - olive oil, red wine vinegar, lemon juice, minced garlic, mustard, salt and pepper.
- Add in the diced onion to allow them to marinate while you prepare the other ingredients.
- Throw in lentils, shredded carrots, diced celery, chopped parsley and diced green onions. Stir well and adjust salt and pepper to taste.
- Serve as is, or over a bed of greens.